Bringing home the bacon!!!

[Sprinkler Fitter]

We are smoking about 30 lbs Friday morning, only ours will be Pork Belly Burnt Ends.

 

[gsganzer]

I smoked it at 165 for almost 12 hours, until it hit 155 degrees internal. It came out spectacular! I just finished slicing it and vac sealing into 1lb bags.

 

[gsganzer]

With dove season (a Texas annual ritual) right around the corner, I was looking up dove recipes and stumbled upon this really cool site. They had a recipe for German bacon that piqued my interest. I have a 5lb belly in the freezer, so I might try this.


German bacon recipe

 

[gsganzer]

I just put a 5lb belly in the cajun cure. I'll smoke it next weekend.

Next time, I'll venture out and try the German bacon cure recipe.